Executive chef Faith Fiske tops The Atrium Lounge's more than 10 specialty pizzas with both ingredients from classic pepperoni to more unorthodox sunflower seeds. A create-your-own option, nicknamed The Einstein, lets guests craft their own pie from the same 25 sauces, cheeses, meats, and veggies Albert used to write out the theory of relativity on the back of a calzone. Barkeeps complement each slice by mixing signature cocktails from liquors such as Stoli Vanil, blue curacao, and Bombay Sapphire gin. Until 2 a.m. every Monday–Saturday, the lounge keeps the party going with open mic nights, karaoke, live music, and DJs spinning tunes.
This classic-rock-themed restaurant and bar––outfitted with neon signs, checkered buses, and guitar-playing skeletons––serves up a menu sizzling with the seductive whispers of more than 20 varieties of wood-fired pizza. Stained glass windows and a marginally creepy stuffed crow overlook diners as they gorge on burgers, calzones, or pizzas, such as the Bat Outta Hell, a fiery concoction layered with an herb cream-cheese spread, hot cherry peppers, spinach, chicken, roasted pecans, and Cajun spice. The Wild Child, a doughy saucer eclipsed with garlic butter, mozzarella, blue cheese, and sautéed spinach, silences the nags of square stomachs. A kids' menu allows amateur earthlings to munch on meals such as a peanut-butter-and-jelly pizza, while adults sample the 18 signature cocktails and six beers on tap, including the Rock Steady Red, The Rock's signature microbrew with four different caramel malts and Tettnanger hops.
Portland Prime's claim to fame is its steaks. Each highly marbled piece of USDA Prime beef is aged for 28 days before it’s cooked to achieve maximum flavorization. Wood-fired ovens sear the juices of diver scallops and ahi tuna steaks inside blackened crusts, and locally sourced ingredients enrich every dish, including seasonal desserts. The eatery’s expansive wine list boasts 140 bottles and 40 wines by the glass, which helped it to win Wine Spectator's 2011 Award of Excellence, which is only given to establishments at which it's truly enjoyable to watch other people drink wine.
Jinx Kitchen and Lounge's menu spans the Asian continent. Its coconut curry, with chunks of eggplant and pepper, hails from Thailand, and its gyoza and yakitori appetizers have Japanese origins. Its beef sliders, with hoisin and tamari aioli, fuse Chinese and Japanese cultures together on one bun.
As the establishment's name suggests, the kitchen is only half the attraction. Recently brought under new management, the eatery is also a lounge, whose playful cocktails incorporate flavors from house-infused chili vodka to lychee syrup. Here, DJs spin sets Thursday through Saturday, creating a fun atmosphere despite the fact that there are zero kittens in sweaters in sight.
At Trio Club, guests revel in an atmosphere of exciting urban nightlife, danceable electronic music, and fine international fare. In the kitchen, chefs employ their well-honed culinary skills and basic knowledge of nuclear physics to fuse European, Asian, and American flavors, creating dishes such as Chinese sausage with fried rice and halibut fish 'n' chips. Guests pair these cosmopolitan feasts with craft cocktails made from top-shelf liquors and fruit-infused spirits or with beers sourced from Oregon-based brewers. On the dance floor, neon lights illuminate parties set to the soundtrack of hip-hop, reggaetón, and electronic beats from a live DJ, who also spins country tracks on Thursday nights, as well as karaoke renditions of pop hits.